Artichokes Jewish Style aka Carciofi alla Giudia
a recipe for the deep fried Roman specialty Carciofi alla Giudia: Artichokes Jewish Style
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Shrimp Risotto
Risotto is the perfect vehicle for shrimp’s sweet flavor and quick cooking time. Quick with risotto? Yes. Like most risotti, you will add the shrimp as a condiment at the very end of the cooking process. Although you can use nearly any light broth with a fish or seafood based risotto I think Shrimp Broth made from shrimp peels or even Dashi gives you the best result for a non tomato-based version of the dish. If you only have a couple of cups of prepared broth don’t worry, just use water for any remaining liquid you need. It is better to have a very light flavor from broth than one that is too heavy.
As I suggested in my post on SB Ridgeback Shrimp buy your shrimp unpeeled, peel them yourself then you get the bonus of fodder for making a quick shrimp broth. Sweet, fresh and extremely perishable Santa Barbara Ridgebacks or spot prawns in season are perfect as a last minute addition to risotto.
Evan’s Haroset
I prefer the texture I get when I grind the ingredients together more then when I use a food processor, so I use the grinder attachment to my stand mixer to make the haroset, using the largest hole screen. However, if you only have a food processor by all means use it. You may have to make the paste in batches. Add the orange pieces and wine or pomegranate juice as needed for moisture.
You’ll notice that I’ve written the recipe with a range of quantity. Use an additional orange and additional wine or pomegranate juice if you want a moister mixture, less if you want a stiff paste. Also, feel free to add spices to taste. You might want more cinnamon or lots of ground coriander. I love it spicy, but you may not.
Some similar recipes with these ingredients have you cook the mixture, presumably to cook out the wine. I’ve never done that so if you’ve been to Angeli and had the passover haroset you’ve had a tiny bit of wine. I prefer the fresher taste of an uncooked dry fruit mixture. If you want to avoid the wine issue use pomegranate juice instead.
You can make this haroset several days, even a week ahead. Don’t worry about making too much. It’s a wonderful bar cookie filling after the holiday is over.
Master Recipe: Simple Shrimp Saute
shrimp scampi style
Shrimp, scampi-style is the simplest most flavorful way to cook shrimp at home (aside from boiling). And the beauty of the technique is that once you have shrimp cooked in butter or olive oil with garlic and a squeeze of lemon or lime you can used the finished dish in so many ways. Take a look at my post on SB Ridgeback Shrimp to see how I was able to transform one recipe into a week of special dinners.
Artichoke Stem Salad
Big Stemmed Beauties